The Greek version of brunch from a family in Thessaloniki
The lunch it is not a fad, nor a trend. It is a way of life, a philosophy, a beloved habit. This is what the Taskou family had in mind when creating it Brunchsin’a place to focus on Thessaloniki, which combines her love of brunch with guilty pleasure—the little sin (sin) hidden in its name—and Greek ingredients. For a year and a half at Brunchsin’ in 26 Paleon Patras Germanou has managed to create a fanatical audience, which sees a habit brought from abroad acquiring Greek characteristics, since it is based on local products, which highlight the Greek taste. The brothers Spyros and Anastasia Taskou with the valuable assistance of their parents, Sotiris and Kalliopis – who have written many kilometers in catering in Canada – wanted to create a friendly environment, where the flavors had the first word and the company that forgot everything. the over a plate problems. And it seems that they succeeded, since under the creative baguette of Chef George Papanikolaou, known from Masterchef, proposals such as the omelette wrapped in a crepe with cheese béchamel, pork shoulder and Cretan graviera, the breaded chicken served on a pancake with. yogurt, sweet and sour sauce and grated carrot, the scrambled eggs with smoked caseri from Metsovou, bacon, chives, truffle mayonnaise and caramelized onions in a handmade bun and the egg-fried buns do not enjoy the cream cheese. And the dishes with eggs benedict become irresistible.
The egg is the protagonist
Brunchsin’ creations are egg-based. In fact, the family sources their free-range eggs from a small farm in Soho, while giving a daily vote of confidence to local products that elevate their dishes. And all the preparations – from hollandaise to guacamole – are made in Brunchsin’s kitchen, which differentiates it to a great extent, according to Spyros Tasko. Its menu includes a wider range of options, both salty and sweet, it has also been enriched with burger suggestions, while it is complemented by refreshing cocktails.
Initially, Brunchsin”s audience was mainly young, but now many families come, and older people seem to prefer it.
“We want every customer to leave Brunchsin’ happy. This was the number one principle we learned from our parents. Our eyes are on every table. Our aim is to offer a complete meal. That’s why almost all our dishes come with salad and potatoes” says Spyros Taskos, who left his job at a multinational company to devote himself to the family project, in which he has a great perspective and above all many smiles. After all, both he and his sister were still roaming between the tables of their parents’ restaurants in Canada as children, learning the little secrets of how to keep the customer satisfied. “The contact with the world from the age of 7-8 is what I remember most. The focus is really in our DNA,” says Spyros.
In fact, the success of Brunchsin’ has launched a new plan from the family, the development of its brand through franchising. They already have impacts from Athens and other cities.
The culinary journey from Canada to Thessaloniki
The Taskou family maintains a timeless contact with catering and a long experience in culinary travel. For years she introduced Greek flavors to Montreal and when the sun of Greece brought her back home, she decided to create something new in the area, choosing the brunch field, but with a Greek face. He found a gap in the market and decided to build a perfectly targeted store, which from early morning until late afternoon will open its plates to the brunch philosophy in a pleasant atmosphere.
“For us, brunch is more than just food. It’s a lifestyle, it’s fun and contact. It is a holistic gastronomic experience to which all our senses contribute with a constant search for the adrenaline of taste” he tells Voria.gr The Spyros Taskos.